POURS

3

Scenery · Gora Kebele, Haro Wolabu, Guji Zone

✦ tailored from bag label

Traditional Natural: Ripe Cherries Hand Picked, Delivered To The Gora Borawa Drying Station, Intensively Sorted And Then Laid Out In Very Thin Layers To Dry On Raised Beds Under Shade, With Frequent T · Light

Pour Sequence · 3 Pours

Extraction Strategy

Body-focused extraction

Natural process and chocolate or nutty notes drive a body-first strategy. Higher agitation and spiral pours build texture and mouthfeel as the primary extraction target — clarity is secondary.

Bean Character

Very soft bean — high extraction sensitivity

Low cell-wall resistance accelerates water flow through the bed — grind +14 from roast baseline. Temperature shifted downward to limit extraction rate. Reduces over-extraction risk.

Engine Calibration

Body-forward extraction

Soft low-density bean

Direct extraction

Active agitation

Grind · 67

Coarse grind — fast flow, controlled extraction

Looks like raw cane sugar crystals or cracked pepper. Derived from Stage 1 range 63–71. Traditional Natural: Ripe cherries hand picked, delivered to the Gora Borawa drying station, intensively sorted and then laid out in very thin layers to dry on raised beds under shade, with frequent t offset: +6 (coarser), density +14. Limits over-extraction of process compounds.

Bloom · 32s

Short bloom — low CO₂, fast saturation

32s base — derived from bean density and process. Insufficient bloom causes channelling across all subsequent pours.

Temp · 90→90°C

Near-isothermal extraction

Starts at 90°C — upper bound of Stage 1 range. Descends 0°C per pour as solubles concentration drops. Traditional Natural: Ripe cherries hand picked, delivered to the Gora Borawa drying station, intensively sorted and then laid out in very thin layers to dry on raised beds under shade, with frequent t ceiling: 92°C. Hard constraint — range clipped at upper bound.

Pour Structure · 3 Pours

Three-pour structure — direct extraction

Light roast targets F1 range 4–5. Bean density (very-soft) favours fewer pours. Traditional Natural: Ripe cherries hand picked, delivered to the Gora Borawa drying station, intensively sorted and then laid out in very thin layers to dry on raised beds under shade, with frequent t process: anchors structure at 4 pours.

Learning · From Your History

Calibrated from your brewing history

No directional pattern detected. Parameters held at range midpoint. Minor adjustment applied. Effect is limited and does not override bean constraints.